#3767 - Dipped Peppermint Cookies

(by Shirley McNevich)

Batter: 1 cup white sugar; 1 cup softened butter; 1 egg; 1 TBSP milk; 1/2 tsp. peppermint extract; 3 - 1oz. squares Baker's semi-sweet baking chocolate; 2 1/2 cups flour; 1/4 tsp. baking powder; 1/4 tsp. salt

Dip: 16oz. vanilla candy melts; 1/2 tsp. peppermint extract; 12 - 1oz. squares Baker's semi-sweet baking chocolate; 1 TBSP Crisco shortening

Melt the 3 squares semi-sweet baking chocolate according to box directions, then cool to room temperature. In a mixer add white sugar and butter--beat. Add egg, milk and 1/2 tsp. peppermint extract--beat. Add melted chocolate--beat. Add baking powder and salt--beat. Slowly add flour--beat. Divide the cookie dough into two equal parts, then shape each dough half into an 8" x 2" log and wrap each with Saran wrap. Refrigerate them overnight. The next day unwrap one log, slice the log into 1/4" thick cookies and place them on greased cookie sheets. Bake at 350 degrees 10-12 minutes. Repeat with all dough and cool cookies completely. Melt the vanilla candy melts according to bag directions, then add 1/2 tsp. peppermint extract and stir. Dip each cookie halfway into the vanilla mixture, then place on wax paper to cool. Repeat with all cookies. Once vanilla coating has hardened, melt the 12 squares of semi-sweet baking chocolate with the Crisco--stir until melted and smooth. Dip the uncoated part of each cookie into the chocolate mixture, then place on wax paper to harden (about 2 hours). Optional: for special holidays, add a few drops of food coloring to the melted vanilla candy melts (red or green for Christmas, green for St. Patrick's Day, etc.).

#3329 - Candy Cane Cookies

(by Shirley McNevich)

1 cup softened butter
1 tsp. salt
1 cup white sugar
2 eggs
2 tsp. vanilla
2 tsp. peppermint extract
red food coloring
3 1/2 cups flour
unwrapped candy canes (as needed)

Place one unwrapped candy cane in a heavy duty Ziploc bag and close the bag. Lightly tap the candy cane from the outside of the bag using a hammer, and continue until candy cane is broken into very small pieces. In a mixer add softened butter and white sugar--beat. Add eggs and vanilla--beat. Add peppermint extract and salt--beat. Add one drop of red food coloring at a time and beat--only add food coloring until batter is the color you desire. Slowly add flour--beat. Drop batter by spoonfuls on to greased cookie sheets (or use a cookie gun). Sprinkle some crushed candy cane pieces on top of each cookie. If you have trouble with the candy cane pieces falling off, lightly press them into the top of each cookie using your finger. Bake at 375 degrees for 8-10 minutes.

#3036 - Mint Chocolate Chip Cheesecake

(by Shirley McNevich)

1 ready-made chocolate crust
12oz. Philadelphia cream cheese (softened)
2/3 cup white sugar
1 tsp. peppermint extract
2 drops McCormick green food coloring
2 eggs
3/4 cup Nestle's mini chocolate bits
1 - 8oz. Cool Whip (thawed)
extra Nestle's mini chocolate bits for sprinkling

In a mixer add cream cheese and white sugar--beat. Add peppermint extract and green food coloring--beat. Add eggs--beat. Remove bowl from mixer--add 3/4 cup mini chocolate bits--stir to mix. Pour batter into the ready-made chocolate crust. Bake at 325 degrees for 30-35 minutes or until almost set. Cool completely. Spread Cool Whip over the top of the pie, then sprinkle more mini chocolate bits over the Cool Whip. Refrigerate until cold.

#2984 - White Chocolate Peppermint Bark

(by Shirley McNevich)

1 or 2 tsp. peppermint extract (optional)--only use if you like a lot of peppermint flavor
1 cup crushed peppermint candy canes
2lbs. good quality white chocolate

Line a jelly roll pan with wax paper. In a double boiler add the white chocolate--cook/stir until melted (if you feel comfortable melting the chocolate in the microwave with a microwave safe bowl, that's fine too). Remove from heat--add the peppermint flavoring and 1/2 cup of the crushed candy canes--stir to mix. Pour the mixture into the jelly roll pan, then sprinkle the other 1/2 cup of crushed candy canes evenly over the top. Cool to room temperature, then refrigerate until firm. Remove from refrigerator--break into pieces.

#2076 - Peppermint Cookies

(by Shirley McNevich)

1 cup softened butter
1/2 cup Domino's powdered sugar
1/2 tsp. peppermint extract
1 1/4 cups flour
1/2 cup cornstarch
Glaze: 1 1/2 cups Domino's powdered sugar; 2 TBSP softened butter; 1/4 tsp. peppermint extract; 1 or 2 TBSP milk

In a mixer add 1 cup butter, 1/2 cup powdered sugar and 1/2 tsp. peppermint extract--beat. Slowly add flour and cornstarch--beat. Refrigerate batter for 1 hour. Remove batter from refrigerator--scoop batter by a rounded teaspoonful and shape it into a 1" ball. Place dough ball on greased cookie sheets. Repeat with all batter. Bake at 350 degrees for 12-15 minutes or until edges are lightly browned. Let cookies stand for 2 minutes before removing from cookie sheets. Cool cookies completely. Glaze: in a bowl add 1 1/2 cups powdered sugar, 2 TBSP butter and 1/4 tsp. peppermint extract--stir until smooth. Add 1 TBSP of milk at a time and stir--only add enough milk to get a glaze consistency. Drizzle the glaze over the cooled cookies.

#2068 - Peppermint Frosting

(by Shirley McNevich)

2 1/2 cups Domino's powdered sugar
1/4 cup softened butter
1/8 tsp. peppermint extract (more for stronger flavor)
3 TBSP milk

In a mixer add butter, milk and peppermint extract--beat. Slowly add powdered sugar--beat. Taste--if you want a stronger peppermint flavor add a little more peppermint extract at a time--beat. If frosting is too thin, add a little more powdered sugar. If frosting is too thick, add a little more milk.

#747 - Butter Mints

(by Shirley McNevich)

1 egg white
2 1/2 cups sifted Domino's powdered sugar
2 TBSP softened butter
1/2 tsp. peppermint extract
food coloring

In a bowl or a mixer add egg white, powdered sugar, butter and peppermint extract. Beat well. Add your choice of food coloring--beat. Shape into small (1/2") balls and place them on wax paper. Flatten them slightly with the back of a spoon.

#744 - Peppermint Patties

(by Shirley McNevich)

1lb. Domino's powdered sugar
3 TBSP softened butter
3 tsp. peppermint extract
1/2 tsp. vanilla
1/4 cup Carnation evaporated milk
2 cups Nestle's semisweet chocolate chips
2 TBSP Crisco shortening

In a bowl add powdered sugar, butter, peppermint extract, milk and vanilla--stir well. Place wax paper on to cookie sheets. Take out a teaspoonful of dough at a time and roll it into a ball, then place it on the wax paper. Repeat until all dough is used. Refrigerate the cookie sheets with the dough for 45 minutes. Remove cookie sheets from refrigerator and use the bottom of a glass to flatten each mint. In a microwave safe bowl add the Crisco and the chocolate chips--melt and stir until completely mixed. Dunk the patties in the chocolate and place them on wax paper until set. Refrigerate.